Creamy Poblano Sauce Instructions:

STEP 1

Preheat oven to 375 degrees. Toss poblano peppers, onion, and garlic cloves with oil and place on a lined baking sheet. Roast for 30 minutes. Once cool, remove skin from poblano slices.

STEP 2

In a saucepan on medium heat, melt butter and whisk in flour to create a thick paste. Slowly whisk for about 5 minutes until thick.

STEP 3

Add poblanos, onion, garlic and half of the creamy mixture to a food processor and pulse until smooth.

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Enchilada Instructions:

STEP 1

Preheat the oven to 350 degrees. Spray a 9×13″ pan with non-stick cooking spray.

STEP 2

Cut cooked bacon into small pieces.  

STEP 3

In a medium skillet, scramble eggs. Add bacon pieces and ¼ cup of cheese to the scrambled eggs.

STEP 4

Place egg mixture down the center of each wrap.

STEP 5

Roll the wraps tightly and place in a baking dish seam side down. Repeat for remaining wraps.

STEP 6

Add creamy poblano sauce over wraps. Sprinkle remaining cheese.

STEP 7

Bake for 15-20 minutes until warmed through and cheese is melted. Top with cherry tomatoes, avocados and garnish with cilantro. Enjoy!

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